📝 About This Recipe
This authentic Northern-style Phở Bò is a masterclass in the power of whole aromatics, centered around the hauntingly sweet and woody notes of star anise. The broth is a labor of love, simmered for hours to extract collagen and deep marrow flavor, then clarified until it glows like liquid amber. What sets this recipe apart is the precision-toasting of whole spices, which awakens the essential oils and creates a fragrance that defines the quintessential Vietnamese street food experience.
🥗 Ingredients
The Broth Base
- 5 lbs Beef marrow bones and knuckle bones (rinsed thoroughly)
- 1.5 lbs Beef brisket (kept in one piece)
- 2 large Yellow onion (halved, unpeeled)
- 4 inch piece Fresh ginger (sliced lengthwise)
- 6 quarts Water (filtered is best)
Whole Spices & Aromatics
- 8 whole pods Star Anise (ensure they are unbroken for best oil release)
- 2 pieces Cinnamon stick (preferably Saigon cinnamon)
- 2 whole Black cardamom pods (lightly cracked)
- 5 pieces Whole cloves
- 1 tablespoon Coriander seeds
- 2 ounces Yellow rock sugar (adds a mellow sweetness)
- 1/2 cup Fish sauce (Nước Mắm) (high quality, like Red Boat)
The Assembly
- 1 lb Dried flat rice noodles (Bánh Phở) (medium width)
- 1/2 lb Beef Eye of Round (sliced paper-thin against the grain)
- 4 stalks Scallions (thinly sliced)
- 1/2 cup Fresh Cilantro (chopped)
- 1 platter Thai Basil, Bean Sprouts, Lime Wedges (for serving)
👨🍳 Instructions
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1
Place the beef bones in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes to release impurities (scum). Drain the bones and rinse them individually under cold running water until clean.
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2
Char the onions and ginger. Place them directly over a gas flame or under a broiler until the skins are blackened and the flesh is fragrant and softened. Scrape off the burnt skin and rinse.
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3
Clean the stockpot and return the blanched bones and the brisket to it. Add 6 quarts of fresh water, the charred onion, and charred ginger. Bring to a gentle simmer.
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4
In a dry skillet over medium heat, toast the star anise, cinnamon, cardamom, cloves, and coriander seeds for 3-5 minutes until they are highly aromatic and slightly darkened. Do not burn.
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5
Place the toasted spices into a muslin spice bag or large tea infuser and drop it into the simmering broth.
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6
Simmer the broth uncovered for at least 6 hours. Periodically skim any foam or excess fat from the surface to ensure the broth remains crystal clear.
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7
After 1.5 hours of simmering, remove the brisket. Submerge it in cold water for 10 minutes (to prevent darkening), then wrap and refrigerate. Continue simmering the bones and spices.
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8
After 6 hours, strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids. You should have about 4 quarts of concentrated liquid.
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9
Return the strained broth to the pot. Add the rock sugar and fish sauce. Taste and adjust seasoning; it should be slightly saltier than you think, as the noodles will dilute the flavor.
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10
Prepare the rice noodles according to package instructions (usually soaking in hot water until al dente). Drain and set aside.
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11
Slice the chilled brisket and the raw eye of round as thinly as possible. Pro tip: freeze the raw beef for 30 minutes prior to slicing to get paper-thin pieces.
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12
To serve, place a portion of noodles in a pre-heated bowl. Top with slices of brisket and raw eye of round. Garnish with scallions and cilantro.
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13
Bring the broth back to a rolling boil. Ladle the boiling broth directly over the raw beef in the bowl; the heat from the liquid will cook the meat to a perfect medium-rare instantly.
💡 Chef's Tips
Always parboil and rinse your bones; this is the secret to the clear, professional-looking broth found in Hanoi. Use yellow rock sugar instead of granulated sugar for a mellow, rounded sweetness that doesn't 'bite'. Don't skip toasting the star anise; the heat releases the anethole oil which provides that signature licorice-like aroma. If you have time, make the broth a day in advance. Chilling it allows the fat to solidify on top for easy removal, resulting in a cleaner mouthfeel.
🍽️ Serving Suggestions
Serve with a side platter of fresh Thai basil, crunchy bean sprouts, and spicy bird's eye chilies. A squeeze of fresh lime juice at the very end is essential to cut through the richness of the beef marrow. Pair with a cold, crisp Vietnamese lager or a glass of iced jasmine tea. Provide small dipping dishes with a 50/50 mix of hoisin sauce and sriracha for dipping the meat slices.